Hey Chef, I tried this today and it was great!! My gf and I loved it. Thx for the recipe. Ignore all these haters here, there's too many people with no life. You are the man! Your vids are great, your techniques are top notch, and your voice is so relaxing, so keep up the good work 👍🏽

Doesn't work as such, too much yeast. But if fried dark brown, the oily candy-like thingy dipped in sweet and sour sauce is quite tasty. I call it John Chefy's Oily Sweet Almost Something Cooky. Enjoy.

One reason I like this method is that I l prefer to use oats/wheat in 70-30 ratio, which makes dough difficult to roll in normal pizza making process. However I found it almost impossible to get the crispy crust as shown in the video. As soon as the outer layer gets hard, it prevents from inside moisture coming out, leaving a gooey crepe like interior and hence a soggy pizza.

Hmm, I'm not sure but I think this wouldn't go well for public consumption as it requires yeast and you can't keep a fermented bacteria safe for consumption for a very long time. Adding in salt isn't a good idea either since yeast binds less effective when in contact with salt so you'd really end up with a weird looking pancake instead 😛 Anyways, thats just my assumption though and its still a neat idea to have a pourable pizza. Reckon the creativity with molds, who would have thought that you'd be eating a christmas tree shaped pizza at christmas or giving a pizza heart to your valentine.